Add squash to a medium pot and cover with water. Bring to a boil and cover; cook until soft. When soft, drain; add to food processor and pulse a few times until chopped. Add 2 cups of squash to a medium bowl. Combine squash with remaining ingredients except oil and mix well.

Heat a large skillet on medium heat, when hot spray lightly with oil and reduce heat to medium-low. Drop 1/4 cupfuls of batter, slightly flattening them with the back of a spoon and cook a few minutes or until golden. Turn and cook the other side until golden. Set aside and repeat with the remaining batter.

I immediately recognized this as a side dish and am anxious to try as I have been avoiding the syrupy breakfast pancakes....too many calories, etc. This, on the other hand, I consider guilt-free since it is full of vegetable goodness! I will probably use King Arthur's Unbleached White Whole Wheat Flour. Thanks, Gina!

Oh, I would totally eat these for breakfast (or dinner or as a side dish)!

Corliss - I make a type of pancake similar to this with shredded squash (similar to potato pancakes) so I don't see why you couldn't add shredded squash to the batter. It would change the texture a bit but not necessarily in a bad way (at least not in my mind). I wonder if you might have to add a little liquid to the batter.....

Yes, I suppose you could eat them for breakfast! And yes, you could use zucchini instead. If you use raw zucchini, you probably need to add some liquid. I do have a recipe for zucchini pancakes so you should probably use that recipe instead.

Wow, Gina I have booked marked your site for months now and check on it everyday. Your pictures are so fresh and they're exactly the homey and satisfying type of food that I recommend to my clients! (my clients also LOVE your site) I had a previous blog trying to do what you did, but to epic fail. Keep up the amazing work, you're inspirational.

These look delicious! Kind of similar to the cauliflower fritters (which were great). I'm wondering though, I recently found out that I can no longer have dairy. Can you recommend a good substitute for the parmesan in this recipe? And perhaps ways to substitute for dairy in other recipes in general? Thanks!

I have not tried this recipe but made some waffles using bisquick mix and putting shredded zucchini and parmesian cheese along with the rest of the ingredients and they turned out really good... We loved those.. This sounds like it would be good also..

Made these last night, and my boyfriend, who isn't really a "foodie" like I am, was ranting and raving about these - they were awesome! I think this would make a fabulous breakfast food as well, although this time, we had it with baked chicken for dinner - thank you!

I want to make these for dinner tonight but only I have 2 summer squash. But, I do have some mushrooms. What are the chances these would turn out well with less squash and the addition of mushrooms? Thanks for the recipe :)

OMG!!! I made these!!! With a few adjustments (used gluten free bisquick (deleted baking soda), didn't have chives, used two cloves of garlic instead of one, and added 1/8 tsp of minced onion flakes, oregano and italian seasoning). I grew up eating "potato patties" from left over mash potatos, so this is what the recipe reminded me of, HOWEVER! these are so amazing they blow those out of the water. I immediately called my mom and told her she had to make these; in addition, my husband and 4 year old son (who was the sous chef) ate LOVED LOVED them! Thank you. Cindy!

I was excited to see this recipe--and enjoyed it thoroughly as a side to grilled BBQ chicken. Gina, I ran the ingredients through the WW recipe builder and got double the PointsPlus value. Did you already calculate it? My only modification was adding a teaspoon of olive oil. I'm math-challenged so don't take it personal! Thanks!

I like the butternut and sage suggestion, that sounds great. I just made these for the third time. The first two times I decided to fill in the bottoms of muffin tins because I had the oven on - they came out great! The second time I ended up with more batter somehow and so I put more batter into each of the 12 muffin tins and it wasn't as good as the first time around. For the third attempt I ran out of squash and used mostly zucchini - I didn't read the comments until afterwards and therefore did not add any additional moisture. I just tasted one and they are good - nice and crunchy. I'd like to serve them as an appetizer with some kind of sauce. I'm thinking sour cream and chives - but if anyone has suggetions I'd love to hear them! Thanks again Gina!

Made these the past two nights for dinner. They were the best thing that I have made in a long time. A-MAZE-ING! However, my came out pretty soft in the middle. They were still good but I am wondering if I did something wrong or if they are supposed to be that way. Not enough flour? Not squishing them flat enough?

These could also be called blinis if made into smaller appetizer sizes. Top the blinis with sauteed lobster meat, sauteed in a very small amount of butter with fresh garlic and shallots. Then season with some salt and pepper. Serve with a very small dollop of low fat sour cream on the side of the plate (I like to use 0 fat Greek yogurt for 0 points in place of sour cream), then add the sauteed lobster to the top of each blini and serve as an appetizer. 1/2 cup of lobster is 2 points. You only need a few small pieces for each small pancake. I would estimate that the buttered lobster, if only using small pieces per blini would add an extra 2 points, at the very most. With the pancake size reduced to half its size for an appetizer portion, you would have a 3, possibly 4 point appetizer. I know it's a splurge, but for a special occasion it would be fun....and worth it....if you like lobster, like I do! :) You would have to calculate just how much butter and lobster you put on each blini to get exact point count. I am just estimating.....

I also have tons of summer squash in my garden and this recipe is perfect for using them up. I made these with grilled chicken for dinner tonight and they were really tasty. Thank you for all the great recipes, Gina!

I came home from vacation and had 2 HUGE summer squash's growing in my garden, was so excited to try this recipe. Let me tell you, the first day they are delicious....the 2nd day leftovers are ever MORE delicious, I think the flavors are stronger the second day. I threw a couple in the toaster for lunch, with a tiny bit of butter, YUM!! I had to have more for a snack this afternoon so good!

Made these tonight as a side dish for some steaks we threw on the grill. They were incredibly delicious and a massive success. People had me printing out copies of the recipe to take home with them. Thanks for this!

I would love to make these, but I have a question about the squash. From the pictures, it looks like you use the entire squash - skin and seeds? Also, is there a specific name of the squash that you use (other than summer squash).

Would it be reasonable to pre-make the batter (say the evening before), refrigerate it, and then cook the next day? I'm sort of new to cooking and my time management of multiple involved dishes still leaves something to be desired. I was thinking that pre-making the batter could facilitate the process of putting a meal together.

Just wondering if you've ever made these with zucchini squash. We have it growing in our garden right now and I'm always looking for things to put it in. It just has such a high water content that I wasn't sure if it would work as well as yellow squash or not. These look tasty! Thank you!

Thanks for all your wonderful recipes! I found your blog through pinterest and have been addicted to it ever since. I've made many of your recipes already (zucchini casserole just came out of the oven) and everything is wonderful.

I'm trying to eat healthier and limit sugars and carbs. These sound so tasty and I would definitely have them for breakfast too! I'm trying to get away from eating all the sugary sweet junk for breakfasts. Veggies are so much better for you!

This sound great! I understood they were kind of like fritters but maybe you should indeed add a /fritters to the name so there are no misunderstandings. I've been looking for a recipe for fritters cooked like they were pancakes for a while, but I've never seen yellow squash here in Portugal... maybe zucchini would work?

Loved these and they were even better the next day. As mentioned by others, the inside was still soft but don't be fooled, even my husband ate them up. Next time, I'll add a touch of low fat sour cream